Team Members

I knew that I couldn't possibly be the only home cook out there that felt so encouraged to try a new recipe and then quickly was so discouraged during cook time by surprises that popped up. This is where Fēst comes in. Fēst leverages the knowledge, skill, talent and cooking instinct of professional chefs in real-time video cooking classes for home cooks. All of our cooking and baking classes begin with an introduction to the recipe, and the chef will instruct the home cook to pull out all of the ingredients and equipment needed for the recipe. Then, chef will give a high level run down of the recipe steps. Because, surprises aren't always fun. Then, while the home cook is cutting, chopping, measuring, heating, cooking, baking, mixing, chef will be watching, giving guidance and feedback, and helping to troubleshoot until the dish is finished and plated. All cooking crises averted.​

A native of Little Rock, Arkansas, Chef Camorrow Jones began her culinary career immediately after high school. Chef Jones received her Associates in Culinary Arts from the Art Institute of Dallas and Bachelors in Culinary Nutrition from Johnson and Wales University.

Chef Dave was born and raised in Australia. He is well travelled and has lived and worked in multiple countries around the globe giving him a vast array of knowledge with different cultures and cuisines with almost 25 years experience working in restaurants and catering.

As a Professionally Trained Chef and Educator for 25 years, Chef Elon has had the pleasure of teaching at a variety of brick-and-mortar cooking schools in Seattle, from kids culinary camps to adult classes.

Chef Garrison is the executive chef of Bear at Stanly Ranch in Napa, California. Previously, Garrison was the executive chef at Il Florista in New York City, where the seasonal menu focuses on Mediterranean flavors highlighting flowers and botanicals in their many edible and beautiful forms. At Il Fiorista, Garrison worked directly with local and regional farmers to source ingredients and honor the restaurant’s commitment to sustainability.

Chef Peggy loves travel, culture and meeting new people. She also works as a sustainability and education project manager for a large corporate food company, helping chefs find ways to reduce food waste and understand sustainable food practices.

Chef Adrianna is a Private Chef based in Greenwich Village, New York City with 15+ years of professional cooking experience. Her straightforward cooking style compounds on a whole foods approach with a vast knowledge of the many health benefits that food can offer us. Adrianna loves to support and educate clients to create simple and flavorful food by teaching easy, sustainable kitchen skills and ingredient swaps to level up their cooking game.

Chef Sherry is a Private Chef and Culinary Instructor from Connecticut. She enjoys sharing food and cooking techniques with her students and has taught classes for more than 15 years. She believes that food brings people together and each meal is an opportunity to create a special memory with the people we care about.

Originally from Argentina, Julieta started in the service industry 10 years ago and, while attending winemaking school, discovered her true calling in sommellerie. She achieved the Head Sommelier position at the Mendoza Park Hyatt in the heart of the Argentine wine industry, where she directed multiple award-winning wine programs. She has also worked as a Sommelier in the acclaimed Azafrán Restaurant, and has collaborated in the opening of winery restaurants and wine bars in Mendoza, where she worked with some of the most influential winemakers in the country.

Chef Peter draws on the wisdom of 20 years of professional experience to formulate his culinary expressions and opinions in the modern day. He is a Graduate of the Culinary Institute of America. Spending most of his life in the Northeast, his career has taken him from high volume boutique hotels, high tech food science labs, to several fine dining establishments where elaborate 11 course tasting menus were a commonplace. He believes in the inseparable synergy of the local farm circuit and hyper seasonal cuisine. His cooking, at times, can be analytical and technical, but he also balances concepts with art, color and soul.